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pPAVth r � SAN JOAQUIN COUNT.,, <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: u l h /r61 C Date: <br /> ddress: 'U 9 L^ S,4 City: T. / Zip Code: 9Sf�t <br /> wner/Operator: Telephone: /S,��Uv <br /> ✓ I)alu ; 4 <br /> Program Element: Program Reeord: Z y 2 Inspection Type: 4 . <br /> 8180 Posted es No Per mit Posted es ^ No Re-inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Major violations a MNaat to is halltlr and must be 1 antilCtad 1 wtiltlM!hauls Of the food facility <br /> 5No <br /> tion of lawwledge;food safety certificate 4. Person In Charge le present and performs dumas <br /> ble disease;reporting,restrictions&exclusions Personal cleanliness and hair restraints <br /> e from eyes,nose,or mouth;no open woundsng,tasting,drinking,or tobacco use 8. Approved thawing methods used <br /> 7. Footl protected from contamination during storage <br /> n antl properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> ng facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> MMIEEMMIMI ME <br /> Proper hot and cold holding temperatures Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> I/ 12. No re-service of returned food 5. EquipmenVutensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contert surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained <br /> 's..:. Food K „ ,... �, .,,n 36. Approved and sufficient ventilation and lighting <br /> 15. Footl obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 8. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations <br /> `drrocedures :i = 1. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> At(' 3. Toilet facilities clean,supplied,and maintained <br /> 9. Ativisory provided for raw or undercooked food 4. Premises;personallcleaning items;wrinin-proofing <br /> leis' <br /> . Prohibited foods not offered at high risk facilities Floors,walls and ceiling are maintained and kept clean <br /> ME ,Mot No lMng or sleeping gWrters inside facility <br /> 1.Hot and cold potable water available. and Enforcemerit gt`"' <br /> Liquid Waste D, 7. Signs posted;last inspection report available <br /> . Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> Vermin ?- _ 9. Facility operating with a valid health permit <br /> 3. No rodents,Insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/Titic l WA. M 14 t <br /> EH Specialist: Phone: 3 Pagel of 2 <br /> EHD 1623 list pg)4/9/12 FOOD PROGRAM DIP <br />